Steak and Cheddar Pasties

Old school hot pocket from the Cornish region of England. Miners used these tasty pies to sustain themselves, warming them on a shovel over a fire before eating. Similar to a pot pie in taste but far better!

Steak and Cheddar Pasties

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  • Prep Time


  • Total Time


  • Servings



  • 1 medium potato, peeled and diced in ¼ inch pieces

  • 1 medium onion, finely chopped

  • 1 small rutabaga (similar to a turnip, in produce section)

  • ½ lb chuck or 1 round steak, cut into ½ inch cubes

  • 1 cup shredded cheddar cheese

  • salt & pepper

  • 1 pinch dried thyme (optional)

  • 2 cups flour

  • 2 ounces cold butter, diced

  • 2 ounces vegetable shortening or 2 ounces lard, chilled and diced

  • cold water (add ice cubes to keep very cold)

  • 1 eggs, beaten (to glaze)

  • 1 tbs melted butter (to glaze)


Preheat oven to 425* F. Combine potato, onion, rutabaga, meat, and seasonings; mix together well. Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together). Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife. Coat inside of each crust (where filling will go) with light coating of butter. Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal. Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. Serve hot...good with ketchup or ranch dressing.


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